Strawberry Cake with Cream Cheese Frosting
gash last edited by
- 2 cups white sugar
- 1 (3 ounce) package strawberry flavored gelatin
- 1 cup butter, softened
- 4 eggs (room temperature)
- 2 3/4 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup strawberry puree made from frozen sweetened strawberries
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Cream Cheese Frosting
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually stir in the confectioners' sugar.
- Store in the refrigerator after use.
- This cream cheese frosting isn't going to be like the canned stuff you buy at the store, it has a sugary cheese flavor to it and is absolutely delicious!
- Place one round cake on plate, frost top, then stack second round cake on top. Frost entire cake and garnish with fresh cut strawberries.